Brookie Cookies
A delightful combination of rich brownie texture and chewy chocolate chip cookie, Brookie Cookies are an indulgent treat that satisfies cravings from both worlds.
Ingredients
Brownie layer
- ½ cup salted butter You can substitute with unsalted butter.
- ¾ cup brown sugar Light or dark brown sugar works.
- 1 egg Adds moisture.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 1 cup all-purpose flour Measure your flour correctly.
- ⅓ cup unsweetened cocoa powder Dutch-process can be used for a softer flavor.
- ¼ teaspoon baking soda This gives the cookies a nice rise.
- ¼ teaspoon salt Balances the sweetness.
- ½ cup chocolate chips Semi-sweet or dark chocolate is preferred.
Cookie dough layer
- ½ cup softened salted butter For the cookie dough.
- ½ cup light brown sugar Keeps the cookie dough soft and chewy.
- ¼ cup granulated sugar Provides a crispy exterior.
- 1 teaspoon vanilla extract Important for flavor.
- 1 large egg Adds moisture.
- 1 egg yolk Ensures maximum chewiness.
- 1 ⅓ cups all-purpose flour Provides the cookie texture.
- 2 tablespoons cornstarch Keeps the cookies soft.
- ½ teaspoon baking soda Keeps cookies airy and light.
- ½ teaspoon salt Balance is key.
- 1 cup chocolate chips Plus more for the tops.
Instructions
Preparation
- Line baking sheets with parchment paper and preheat oven to 375°F (190°C).
- In a medium bowl, cream together the ½ cup of salted butter and ¾ cup of brown sugar until light and fluffy.
- Beat in 1 egg and 1 teaspoon of vanilla extract until fully incorporated.
- In another bowl, whisk together 1 cup of flour, ⅓ cup of cocoa powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt.
- Gradually add the flour mixture to the wet ingredients until just combined. Fold in ½ cup of chocolate chips and set aside.
Cookie Dough
- In a different bowl, cream together the remaining ½ cup of softened salted butter with the ½ cup of light brown sugar and ¼ cup of granulated sugar for about 3 minutes.
- Add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk to the mix, blending until smooth.
- In another bowl, combine 1 ⅓ cups of flour, 2 tablespoons of cornstarch, ½ teaspoon of baking soda, and ½ teaspoon of salt, mixing them well.
- Combine the dry ingredients with the wet ingredients and fold in 1 cup of chocolate chips.
Assembly and Baking
- Take a scoop of the brownie dough and flatten it slightly, then take some of the cookie dough and wrap it around the brownie dough.
- Nudge it into a ball shape and place on the prepared baking sheets, leaving space between them.
- Top with extra chocolate chips.
- Bake in the preheated oven for about 10-12 minutes; they should look slightly underbaked.
- Let them rest for five minutes on the baking sheets before transferring to a wire rack to cool completely.
Notes
Store uneaten cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag, separated by parchment paper.